Switch Paneer Roll Curry

Ingredients


Paneer                                            200 gms
Tomato sauce                                 1-2 Spoons
Green Chutney                               1-2 Spoons
Tomato Puree                                1/2 bowl
Green Chilly                                   1 tsp (chopped)
Cashew Paste                                 1 spoon
Ginger garlic Paste                        1 tsp
Onion Paste                                   1/2 bowl
Red chilly Powder                         1/2 tsp
Oil                                                  1 Tbsp
Whole Garam Masala                  1 spoon
(Bay leaf, black pepper,
cinnamon)
Cream                                           2-3 Spoons
Chopped Coriander                     1-2 tsp
Garam Masala Powder               1 tsp
Salt                                             As per taste


Method

Cut the paneer into slices. Boil water and blanch the paneer slices for one minute. Now take two slices of paneer. Spread tomato sauce on one of the slice and green chutney on another slice. 

Place first slice over the second slice. Fold it like a roll. Let keep this roll in fridge for half  an hour. Prepare other rolls in the same manner.

Meanwhile heat oil in a pan.  Add all whole masalas. Saute it for one minute. Add onion paste. Cook  it for three to four minutes or till the oil comes out. Add ginger garlic paste. Cook for another two minutes.
Add tomato puree, green chilly, cashew paste, cream, red chilly powder and salt. Add some water and cook for five minutes. Take the roll out from the refrigerator. Cut into slice. Take a serving dish,  place the rolls and pour over  the gravy. Put two sliced roll over the gravy. Garnish with fresh coriander and garam masala and serve with Tandoori roti or naan. Enjoy.

 

Kalakand/For Blog Hop Wednesday

This is the first Blog Hop Wednesday of 2012. My first partner of this year is Charul Ajmera. She has a wonderful blog. As first impression is the last impression, her blog has made a space in my heart. I picked Kalakand from her blog. My hubby is a Kalakand lover and his dream of having homemade kalakand has finally come true. Thanks to Charul for this.

It is quick and easy to make recipe and my kalakand came out perfect and delicious. My hubby and children enjoyed a lot.

Ingredients


250 gm Paneer/Cottage Cheese
200 gm Condensed Milk
2 TBSP Milk Powder
1 Tsp Cardamom  Powder
1 Tsp Pistachio
1 Tsp Saffron strands


Method
*  In a plate mash the paneer coarsely. Add milk powder and mix.
*  In a heavy bottom pan add condensed milk and mashed paneer.
* Switch on the fire. Cook on medium heat. Stir regularly.
* When the mixture gets thicken and leaves the sides of the pan. Add cardamom powder and switch off the fire.
* Transfer this mixture on to a greased plate. Sprinkle cardamom powder.
* Garnish with saffron threads soaked in water and chopped pistachio.
* Let it cool completely and cut into squares.
Enjoy!!

Paneer Mawa Circles

Ingredients


Paneer/Cottage Cheese      1 bowl (Grated)
Mawa/Khoya                     1 bowl (Grated)
Sugar (Powder)                 1 bowl
Tooti Frooti                        2 Tbsp
Mix Fruit Essence               1 tsp


Method


* In a mixing bowl combine grated paneer, Khoya, sugar powder and tooti frooti.
* Add fruit essence and mix very well.
* Make a big chunk out of the mixture and roll it into a cylinderical shape.
* Now take a sheet of aluminium foil and place the roll over it to cover with.
* Close the ends.
* Keep it in refrigerator in freezer for one hour.
* Cut the circles from the roll. Garnish with tooti frooti and serve.
* Enjoy ! ! ! ! ! !   

         

                  

Sending this to Veena  and Julies@Erivum Pulryum
and
http://vardhiniskitchen.blogspot.com/2011/12/zesty-palette-series-2-sinful-delights.html
and Nayna's

Any One Can Cook: Series 43

Bharwan tikki

I love to experiment with Tikkis. Here is another paneer tikki recipe with coconut stuffing. I prepared this yesterday for evening snack. It came out perfect and tasty.  Hope all of you will also like it....

Ingredients
1 cup            Grated Paneer
1/2 cup         Grated Boiled Potato
1-2               Bread Slice
1 Tbsp          Raisins
1/4 cup         Grated coconut fresh
1 Tsp            Sugar
1 1/2 Tsp      Amchur Powder
1-2               Green Chilli chopped
1 Tbsp          Chopped Coriander
                     Oil for Deep fry
                     Salt as per Taste
Method
* In a mixing bowl combine grated potato and paneer.
* Add in salt, green chilly, fresh coriander, amchur powder and bread slice(soaked in water and squeezed).
* Mix very well.
* Take equal parts of this mixture and shape them into balls.
* For stuffing, In a small bowl combine grated coconut, sugar and raisins. Mix well.

* Now slightly flatten the ball , place the stuffing and close the ball. Shape into tikki.
* Similarly prepare all the tikkis.
* Heat sufficient oil in a kadahi. Deep fry the tikkis till golden brown in color.
* Drain on absorbent paper.
* Serve hot with green chutney and tomato ketchup.

Sending this to Shwetha's DASHAMI'S COLLECTION

Kesar Paneer Kofta

a

I watched this kofta curry on a Cookery TV Show & it has been in my mind since so long. Yesterday, when my cousin & her family visited our place after a long time, I prepared this curry for dinner.  It came out very tasty.....  

Ingredients

Grated Paneer/Cottage cheese  1 bowl
Cashew Powder                         2 spoons
Cloves                                        2-3
Bay Leaf                                     1 
Cornflour/Maida                        3 spoons
Curd                                           2 spoons                                 
Cream                                        1/2 bowl
Cinnamon                                  1 small stick
Saffron                                       1/4 tsp
White Pepper Powder                1/4 tsp
Finely Chopped Pistachio         1 spoon
Finely Chopped Almonds          1 spoon
Oil                                              For Deep Frying  + 1 tbsp
Salt                                            As per taste

Method

*  In a bowl combine grated paneer, salt, cornflour/Maida and white pepper powder.

*  Mix very well. 

* Make lemon size balls out of the mixture. Flatten each ball and stuff it with chopped pistachios and almonds. 

* Close the balls neatly.

* Heat sufficient oil in a deep bottom pan and deep fry the koftas.

* Now, In another pan heat 1 tbsp of oil, add bay-leaf , cloves, cinnamon and saute for a minute.

* Add ginger garlic paste saute it for two minutes or until the raw smell goes out.

* Add curd, cream, saffron (diluted in milk), salt, white pepper powder and cashew powder. Stir. 

* Cook the gravy until it gets thickens. Switch off the fire.

* Place Koftas in a serving dish. Pour over the gravy. Garnish with saffron strands and serve.

 Sending this to Radhika @Tickling Palates

 and Kavi'sEdible Entertainme

Poha Kebabs-For Blog Hop Wednesday

Today is the fourth Wednesday of Radhika's event. We all enjoying it a lot.
Today I am paired with Priya Vasu of Enveetu Kitchen. She has nice space with so many yummy and interesting dishes. You must visit her blog. I chose Poha Balls recipe from her blog. I replaced some ingredients according to my children's taste.

Ingredients

Poha/Rice Flakes	1 Bowl
Boiled and Mashed Potato	1 Bowl
Grated Paneer	1 Bowl
Chopped Green Chili	1-2
Finely Chopped Ginger	1 tsp
Coarsely Grinded Peanuts	1 Tbsp
Finely Chopped Capsicum	1 Medium
Oregano	1 tsp
Chaat Masala	1 tsp
Fresh Coriander Leaves	1 Tbsp
Red Chili Powder	1/2 tsp
White Pepper Powder	1/4 tsp
Oil	For Deep Frying
Salt	As Per Taste

Method

• Wash the poha in a strainer and set aside.
•  Combine poha, mashed potatoes, paneer, peanuts, salt, chili powders, ginger, green chili, oregano, capsicum and fresh coriander in a mixing bowl.
•  Mix very well. Check the seasoning.
•  Now take a little amount of the mixture and shape into kebabs. Make other kebabs in the same way.
•  Heat oil in a deep bottom pan and fry the kebabs on high flame till golden brown in color.
•  Drain on an absorbent paper to remove excess oil.
•  Serve hot with tamarind chutney..!!

                   Sending this to  Khushi's event: What's on your Kebab Platter?

Lazeez Shahi Paneer

This recipe is from my old diary and I had bookmarked this recipe five years back from a Hindi newspaper. yesterday I prepared this for dinner and it came out very DELICIOUS...!!!

Ingredients 

Paneer                                    600 gms

Oil                                           2 Tbsp

Butter                                     1 Tbsp

Grated Tomato                     2 Cups

Grated Garlic                       1 tsp

Cream                                   1 Cup

Milk                                       3/4 Cup 

Kasoori Methi                       1 tsp

Jeera                                     1 tsp

Chopped Green Chili          2 to 3

Tomato Sauce                      2 Spoons

Tomato Puree                      1 Cup

Shahi Paneer Masala         2 Spoons

Red Chilli Powder              1/2 tsp
Chaat Masala                    1/2 tsp

Cumin Powder                  1/2 tsp

Biryani Masala                1/2 tsp

Cardamom Powder         1/4 tsp

Black Pepper Powder     1/8 tsp

Salt                                  as per taste

Method

Heat oil and butter together in a pan. Add cumin seeds, when they changed their color add garlic and green chili. Saute it for 2 min.. Add grated tomatoes and mix well. Cook for another 3-4 min. or until the oil comes out. Now add tomato puree, tomato sauce and all the masalas. Keep stirring. Add milk, simmer the fire and cook for 2 min.. Add fresh cream and kasoori methi. Add paneer pieces, cook it for 2 min., until the gravy gets thicken. Switch off the fire, transfer into a serving dish, garnish with cream and fresh coriander.

MY DIARY

Sending this to Priya and Aipi’s "Bookmarked recipes Vol.57"